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I am looking for a 7” gyuto. I would like the Kikuichi Performance in that size buy I guess they don’t make it. Hopefully you can recommend one or two alternatives.

I was looking at the Maruyoshi HD-5 Santoku 7" Can you tell me the weight and spine thickness at the heel?

I was also looking at the Hiromoto Santoku 190 mm. However, I appreciate a good balance and feel which apparently this one is lacking.

I am also curious how accurate the dimensions & weight are on the Kikuichi Gold Elite Damascus Gyuto 240 mm The dimensions has listed at 6.6 oz and 2 mm at the heel. Is this correct? It seems pretty light for a 9.5” knife.

Since this is a stainless clad I'm wondering if the core is carbon steel and if that leaves an after taste when slicing lemons, limes, other acid type fruits. ???

My understanding of an all carbon steel knife is that it would leave an iron taste on highly acidic foods. Please correct me if I'm wrong here . . . thanks . .

Adam Marr

Post subject: Re: Small gyuto

Posted: Fri Oct 04, 2013 3:46 pm

Forum Moderator

Joined: Mon Apr 23, 2012 1:36 pmPosts: 3330

Some all carbon knives have a very highly reactive cladding (iron or carbon steel) that can leave that iron taste and discolor things like onions.

Takeda's never did that for me, and with the new Takeda's being stainless clad I would worry about it even less. With only a very small exposed carbon core (Aogami Super in this case), you don't have to worry about just that carbon core doing that. AS itself is not typically (I've never seen it do it) going to do this, and with so little exposed the worry is essentially obsolete.

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